In a mixing bowl, whisk
Soy Sauce (3 cups)
All-Purpose Seasoning (1 Tbsp)
Chili Powder (1/2 Tbsp)
Granulated Sugar (1 1/2 cups)
Thinly slice the
Angus Brisket Flat Beef (1.5 lb)
against the grain. Trim the fat.
In a ziplock bag, add the marinade and sliced brisket. Marinate for 24 hours in the refrigerator.
Prepare your Nu Wave oven by wrapping the bottom piece in foil for easy clean up. Top with the 2-inch rack.
Take your beef and lay it out, you don't want them touching each other so work in batches. Top it with another rack and add more beef.
Put in the bottom extender ring. Put an extra piece of foil at the bottom so it can vent out some moisture. You don't want it all the way closed.
Put the top ring and the top on. Set it at power 4 and cook for 1 hour.
Flip the beef onto a plate then switch the beef, everything on the 4-in rack will go on the 2-inch rack. Cook for another 1 hour at power 4.
This is wet, sticky and moist beef jerky. If you want the crispy and chewy jerky, cook it for another hour. Enjoy!